128 macaroni you Recipes

elbow macaroni, light mayonnaise, can use lowfat, low-fat milk, vinegar, mustard, sugar, salt, pepper, celery, sliced thin, green bell pepper, can use red if you like, chopped, onion, chopped

mayonnaise, distilled white vinegar, sugar, prepared yellow mustard (no other kind will taste right!), elbow macaroni, celery, chopped fine, carrot, chopped fine, onion, chopped fine, hardboiled egg, diced (big chunks are okay by me, but chop them small if you like), paprika or parsley (optional)

elbow macaroni, cooked, butter or 2 tbsp margarine, if you prefer, flour, pepper, paprika, milk, grated cheese (i use colby or jack for a milder flavor or sharp cheddar for a stronger cheese flavor)

olive oil (or butter), onion, finely chopped, garlic cloves, minced, lean ground beef, cinnamon, bay leaf, crushed tomatoes, tomato paste, dry white wine, salt , to taste, uncooked macaroni (or other pasta), parmesan cheese (or kefalotyri, if you have it), butter

unsalted butter, fresh breadcrumbs or 3/4 cup dried panko breadcrumbs, unsalted butter, unbleached all-purpose flour, onion, minced, roasted green chili pepper, chopped, whole milk or 1 cup goat s milk, buttermilk or 1/2 cup additional goat s milk, salt (to taste), creamy fresh goat cheese , garlic-flavored if you wish, havarti-style goat meat or 4 oz cow s milk cheese, grated, aged cheddar cheese, grated, elbow macaroni , cooked according to package directions

elbow macaroni, butter, all-purpose flour, evaporated milk, water, red pepper flakes , or to taste, ground nutmeg , or to taste, salt and pepper to taste, canned garbanzo beans, rinsed and drained, dry bread crumbs, grated parmesan cheese, mashed sweet potatoes, sour cream, shredded, yellow sharp cheddar cheese, divided, shredded, white extra-sharp cheddar cheese, divided, butter

elbow macaroni (or whatever you prefer), margarine, flour, milk, cream cheese (reduced-fat ok), sharp cheddar cheese, shredded, salt, breadcrumbs (optional)

elbow macaroni, velveeta cheese, cubed, 1/2-1-inch cubes, butter (1 stick), flour, milk , whole is best. (i wouldn tsp worry about fat with this dish!), worcestershire sauce (lea and perrin s is best), dry mustard (you can use prepared mustard in a pinch), salt, pepper, cayenne (optional), breadcrumbs (optional)

lean ground beef, italian stewed tomatoes (could use 28 oz. if you added more parm. cheese), onion (chopped ), minced garlic clove (i actually use 2), parmesan cheese (i probably use more but i am a cheese fiend), macaroni (before cooked, you could probably mess around with that amount as i am just estimating, i just pour)

elbow macaroni, velveeta cheese, cut into 1-inch squares, white cheddar cheese, cut into 1-inch squares, gruyere cheese, shredded, monterey jack and cheddar cheese blend, shredded (combined), cream cheese (room temp .), sour cream, heavy cream, half-and-half, egg, flour, worcestershire sauce, garlic powder, onion powder, mustard powder, cayenne pepper, nutmeg (fresh if you have it), kosher salt, paprika, fresh chives (optional for garnish )

grilled chicken breast fillets or 10 small (cut into bite size pieces), elbow macaroni, purple or yellow onion( diced finely), green onions (chopped ), yellow or red bell pepper( finely diced ), green bell pepper finely diced, eggs (boiled ) each egg needs to be cut into fourths or you can dice the egg into smaller pieces, shredded cheese (your choice ) we use velevetta, tomatoes (chopped ), celery (finely chopped ), seasoning (i use natures seasoning , you can use tony s, slap ya mama, etc.. your choice), parsley, black pepper (to taste)

butter, diced onion, all-purpose flour, milk, sharp white cheddar cheese, grated (you can experiment with cheeses of course, i think i put in bits of a few kinds i had on hand), heavy cream, salt, white pepper, dijon mustard (or more to taste, regular, not honey), macaroni or 3/4 lb choice of shaped pasta, cooked, drained, and cooled, tossed with a little butter to prevent sticking, plain breadcrumbs

elbow macaroni, shredded sharp cheddar cheese (2cups), velveeta cheese , pasteurized processed cheese, cut up (1 cup), butter , cut into pieces, eggs, slightly beaten, evaporated milk, condensed cheddar cheese soup, seasoning salt, ground pepper (white if you have it)

elbow macaroni, cucumbers, peeled, bell pepper, tomatoes, onion, tuna, drained, hard-boiled eggs, shucked, you favorite mayonnaise (i recommend the real full fat kind), pepper, celery seed, shredded cheddar cheese

margarine or 1/2 cup butter or 1/2 cup oleo, chopped onion, whole kernel corn, undrained, cream-style corn, worcestershire sauce, shredded medium cheddar, divided (or whatever kind of cheese you prefer, i use more cheese, so add extra if you want it really cheesy), uncooked elbow macaroni, salt and pepper, to taste, ritz crackers

kosher salt, unsalted butter, onion, finely diced, all-purpose flour, dijon mustard, whole milk, heated, fresh thyme , plus 1 tsp. chopped thyme leaves, bay leaf, grated extra-sharp white cheddar cheese (the sharpest you can find, i like cabot s seriously sharp hunter s cheddar), grated monterey jack cheese, worcestershire sauce, tabasco sauce, fresh ground black pepper, elbow macaroni or 1 lb other small shell pasta, extra virgin olive oil, more for the baking dish, fresh breadcrumbs, freshly grated parmigiano-reggiano cheese

elbow macaroni, butter, cheese (whatever kind you like), egg, evaporated milk

lime, orange juice, rice wine vinegar, garlic, minced, orange marmalade, extra virgin olive oil, salt, black pepper, fresh pineapple , topped and skinned, cut lengthwise away from core, and diced small, jicama, peeled and cut brunoise ( julienne then crosswise into 1/8 inch pieces), red onion, chopped, chopped fresh cilantro leaves, jalapeno pepper , seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers), dried elbow macaroni, deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical), crab boil seasoning (recommended : old bay), olive oil, scallions, white and tender green parts only, garlic, slightly crushed with the side of a knife blade, and minced, grated parmesan